I’ve had a few questions regarding the brand of bouillon I use. The answer is- it varies! As of right now I use Knorr granules which currently have no gluten containing ingredients but are not gluten free certified. I know some people react to certain brands while other do not. Since levels of sensitivity vary I recommend that you read the ingredients EVERY time you purchase a container of bouillon that is not certified gluten free as companies do change their formulas every so often. Please use a brand you know is safe for you and your family.
If you’re uncomfortable using a brand of bouillon that isn’t certified gluten free try adding 1 tsp double concentrated tomato paste instead!
- 28 oz canned diced tomatoes
- 5 jalapeno peppers
- 5 Serrano peppers
- 1 bunch cilantro with stems
- 3 bunches green onions
- 4 cloves garlic
- 1 tsp Knorr tomato bouillon
- salt to taste
- In a dry pan over high heat char your whole peppers. You want the skin to be black and blistered. When skin is blistered remove from pan and set aside.
- If you want a mild heat heat remove the stems from your peppers, slice them length wise and reserve the seeds and membranes. This way if you want it spicier at the end you can add seeds back in and have complete control of your spice level.
- If you want a spicy salsa leave the peppers whole only removing the stems from the top. If you can handle all the seeds and membranes- damn son. Much respect!
- Chop the green onions and cilantro into large chunks.
- In a blender add all ingredients except salt and pulse your ingredients to achieve your desired consistency.
- Taste for salt and store in the refrigerator for up to a week.
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